Lettuce soup is a fantastic way to use up lettuce – or any other salad leaves – that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.

INGREDIENTS

• 2 tbsp oil (any cooking oil will do)
• 1 onion, finely chopped
• 250g/9oz lettuce leaves, trimmed, washed and thickly sliced
• 400g/14oz potatoes, peeled and cut into roughly 2cm/¾in chunks
• 800ml/1⅓ pint chicken or vegetable stock, made with 1 stock cube
• salt and freshly ground black pepper

ADD-ONS

• 2–3 tbsp single or double cream
• freshly chopped chives, parsley or dill

INSTRUCTIONS

1. Heat the oil in a large saucepan and gently fry the onion for 5–6 minutes, or until softened and beginning to brown, stirring regularly. 
2. Add the lettuce and potatoes and cook for 1 minute, stirring constantly. 
3. Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10–12 minutes, or until the potatoes are very tender, stirring occasionally. 
4. Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper. 
5. Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.

RECIPE TIPS

You can use any salad leaves you like. Remove any old or damaged leaves and wash well before cooking. Romaine, Little Gem, iceberg, round lettuce, or bags of mixed leaves all work well. You can also use watercress, spinach and pak or bok choi.

For a creamier tasting soup, stir in 100ml/3½fl oz milk just before the end of the cooking time.

If you don’t have a stick blender, leave the soup to cool for a few minutes before blending in a food processor or upright blender.

To serve chilled, leave the blended soup until cold, then cover and chill in the fridge for 3–4 hours or overnight.

INGREDIENTS

• Ripe Med/LG Vine Ripe Tomatoes 5
• Fine Diced/Minced Red Onion ½ c
• Fresh Minced garlic 4 lg cloves
• Fresh Babylon basil, chopped ¾ c
• Olive Oil ½ c
• Balsamic Vinegar 1/3 c
• Balsamic Glaze ⅓ c
• Kosher Salt ¼ tsp
• Fresh Ground Peper 1 tsp

INSTRUCTIONS

1. Mix all ingredients together, refrigerate for at least 4 hours
2. Optional: baguette, sliced Boursin Cheese or herbed creamed cheese spread
3. Serve bruschetta on warm bread with smear of cheese

INGREDIENTS

• 8 oz. smoked bacon slices, cut into ¼-inch-wide strips
• 3 slices pumpernickel bread, crusts removed, cut into ¼-inch dice, (1 cup)
• 1 Tablespoon sherry vinegar
• ½ teaspoon Dijon mustard
• 3 Tablespoons extra-virgin olive oil
• 1 Granny Smith or other tart apple
• 1 ½ cup butter lettuce
• 1 ½ cup “Red Acre” Cabbage Leaves
• ¼ cup dried cranberries
• 2 ounces crumbled Gorgonzola

INSTRUCTIONS

1. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to the fat in the skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
2. Whisk together the vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
3. Halve apple lengthwise and core. Cut apple halves crosswise into ¼-inch-thick slices.
4. Toss lettuce with cranberries, apple, croutons, half of the bacon, and dressing. Divide salad among plates, the garnish with Gorgonzola and remaining bacon.